Chicken Taco Soup

Beth Pierce


This delicious yet simple Chicken Taco Soup is made in less than thirty minutes right on the stovetop using already cooked rotisserie chicken. It is bursting with fresh flavors from corn, black beans, fire roasted tomatoes and green chiles. My whole family really enjoys this soup and I love it because it is a quick, easy and wholesome recipe. Although it is a hearty meal by itself if company is coming I love to serve this delectable soup with cornbread and Doritos Taco Salad.


☆☆☆☆☆ 0 votes

8 Min
26 Min
Stove Top


  • 1 Tbsp
    olive oil
  • 1
    small onion chopped
  • 2 clove
    garlic minced
  • 4 c
    low sodium chicken broth
  • 2 Tbsp
    taco seasoning
  • 1 can(s)
    corn drained
  • 1 can(s)
    black beans drained and rinsed
  • 1 can(s)
    fire roasted tomatoes
  • 1 can(s)
    diced green chiles
  • 2 c
    cooked chicken diced
  • ·
    tortilla strips (optional)
  • ·
    sour cream (optional)
  • ·
    cilantro chopped (optional)
  • ·
    cheddar cheese shredded (optional)

How to Make Chicken Taco Soup


  1. Heat olive oil over medium heat in a dutch oven or heavy stockpot. Add onion and cook until tender; about 5 minutes. Reduce heat to low and add minced garlic; cooking for 1 minute while stirring continuously.
  2. Add chicken broth, taco seasoning, corn, black beans, fire roasted tomatoes, green chiles; simmer for 5-7 minutes. Add the cooked chicken; simmer for 5 minutes.
  3. Spoon into bowls and top with your favorite toppings.

Printable Recipe Card

About Chicken Taco Soup

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